Sun-dried Tomato and Rosemary Loaf - Homemade Bread made with Fresh Yeast - with an italian twist.
Place the flour, salt and butter into a machine mixing bowl and blend lightly.
In a small dish add the yeast and sugar and work the yeast until it becomes a liquid.
Add the liquid yeast to the milk and water and mix well.
Add the liquid to the flour and using a dough hook, mix the ingredients together until the dough leaves the side of the bowl.
Place the dough on a floured surface and knead for 2-3 minutes. Form into a ball and place the dough back into the machine bowl.
Cover the bowl and allow the dough to prove and double in size in a warm area, for 2 hours.
After 2 hours, transfer the dough to a floured surface and roll to flatten to a thickness of approximately 1cm.
Pre-heat your oven to 180ºC, gas mark 6.
Sprinkle the chopped tomatoes over the surface and then fold in the edges of the dough to enclose the tomatoes. Knead for 1 minute and form into a ball.
Place the ball of dough onto a non-stick baking tray and brush with water.
Then sprinkle the chopped rosemary over the surface and cover with a cloth to prove for 1 hour or until it has doubled in size.
Bake in the oven for 20 minutes. Reduce the heat of your oven to 130ºC, gas mark 2 and bake for a further 20 minutes.
Remove from the oven and allow to cool on a wire tray.
Servings 1